RECIPE: The perfect concoction for blokes cooking in the kitchen

Steak, stuffed mushrooms, vine tomatoes and hand-cut chips from the Blokes in the Kitchen class at Outcook, Alnwick.

Published:02:52Friday 08 August 2014

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This week’s Outcook recipe comes from one of the Blokes in the Kitchen sessions.

It combines stuffed mushrooms with homemade chips and vine tomatoes.

STUFFED MUSHROOMS

2 flat mushrooms

1 clove garlic crushed

2 shallots – finely diced

2 dsp cream cheese

2 dsp grated cheese

Cracked black pepper

Sea salt

1 tbsp olive oil

½ diced red chilli

Place peeled mushrooms on a sheet of foil (large enough to make a parcel). Heat olive oil in a pan, when sizzling add the shallots, garlic and chilli.

Reduce the heat and sauté until lightly browned. Put a dessert spoon of cream cheese in each mushroom, sprinkle with black pepper and salt. Place the sautéed shallots, garlic and chilli on top and add the grated cheese. Close the parcel leaving space for the flavours to permeate. Cook in the foil parcel for 20 minutes at 180 degrees.

VINE TOMATOES

2 large vine tomatoes

6 baby ones

Basil, chopped

1 tbsp olive oil

Place tomatoes including vine on a baking tray. Sprinkle with chopped basil, drizzle with olive oil. Bake for 10 minutes for baby, 15 for large at 150degrees. Serve with a sprig of fresh basil.

HOME-MADE CHIPS

2 large potatoes

Vegetable/olive oil

Sea salt

Peel and cut potatoes to chip size. Soak in water for 30minutes to remove excess starch. Drain and dry on kitchen roll. Place on a baking tray, drizzle with olive oil and a little sea salt. Pop in the oven at 180 degrees. Check and shake every 10 minutes until golden and crispy.

To cook the perfect steak to accompany it, visit Turnbull’s of Alnwick and they will advise depending on whether you like rare, medium or well-done.